I do more grilling than I do barbecueing. I do like to build and tend the fire for the low and slow. I do not competition cook, cater, or cook commercially in any way - I cook purely for the enjoyment of my friends and family - most often for just myself and my wife. I have a Char-Griller Pro that I rarely use because of the limited amount that I barbecue per cook. I most often use my Weber 1 Touch and have gotten pretty good cooking low & slow on it. I asked for and received a Smokenator 1000 as a Christmas gift. This is an insert that turns my Weber into a smoker. I used it yesterday for the 1st time and made the best brisket I have ever done - a 4 1/2 lb. flat. I used a total of 54 Kingsford briquettes and 1 1/2 cups of soaked wine barrel oak chips. I had no trouble holding my target temp of approximately 225 degrees on the grill surface. The brisket was tender, juicy, flavorful and had an awesome smoke ring.